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I love a roast that looks impressive but feels achievable on a weeknight, and this Savory Rib of Beef Dinner with Caramelized Onions, Goat’s Cheese & Broccoli Bliss hits that mark. The combination of slow-sweet caramelized onions, tangy goat’s cheese and bright roasted broccoli creates a balanced plate that always gets compliments. If you love caramelized onions as much as I do, you’ll appreciate the depth they bring—I’ve even used similar techniques in my take on classic beef liver with caramelized onions.

Why Make This Recipe

It’s restaurant-worthy: a standing rib roast looks spectacular with minimal fuss.
Balanced flavors: rich beef, sweet onions, tangy goat’s cheese and green broccoli make every bite interesting.
Nutritionally rounded: high-quality protein with fiber, vitamins and calcium from the sides.
Flexible timing: you can roast the beef to your preferred doneness and finish sides while it rests.
Personal note: I love this dish because slow-cooked onions add a savory-sweet backbone that keeps leftovers tasting even better the next day.

Recipe Overview

Prep time: 25 minutes active (plus 30–45 minutes to caramelize onions if done ahead)
Cook time: 45–75 minutes depending on roast size and desired doneness
Total time: 1 hour 10 minutes to 2 hours (including resting and onions)
Servings: 6–8 (for a 1.8–2.4 kg / 4–5 lb rib of beef)
Difficulty: Medium — requires attention to timing and a meat thermometer
Method: Sear on the stovetop, roast in the oven, slow-cook onions on the stove, roast or blanch broccoli, finish with crumbled goat’s cheese.
If you want a cheesy broccoli side, this pairs beautifully with an easy casserole such as comforting broccoli cheese casserole with Ritz cracker topping.

My Experience Making This Recipe

I tested this roast several times with 1.8–2.2 kg rib joints to dial in timing and resting. The biggest discovery was that searing first and then roasting at a moderate oven temperature gives the best crust without overcooking the center. Allowing the meat to rest uncovered for 20 minutes produced juicier slices and a better pan sauce.

How to Make Savory Rib of Beef Dinner with Caramelized Onions, Goat’s Cheese & Broccoli Bliss

Start by seasoning a 1.8–2.4 kg rib roast generously—about 1 teaspoon kosher salt per 500 g and cracked black pepper—then let it sit at room temperature for 30–45 minutes. Sear the roast in a hot cast-iron skillet 2–3 minutes per side until deeply browned, then transfer to a roasting rack and roast at 220°C (425°F) for 15 minutes to set the crust. Lower oven to 160°C (320°F) and continue roasting until the internal temperature reaches 55–58°C (130–136°F) for medium-rare; use an instant-read thermometer. While the beef rests, slowly caramelize 3 large sliced onions in 2 tbsp butter + 1 tbsp olive oil over low heat for 30–40 minutes, stirring occasionally, then deglaze the pan with 60 ml (1/4 cup) red wine or beef stock. Roast or blanch 450 g broccoli florets—tossed in 1 tbsp olive oil, salt and pepper—and roast at 200°C (400°F) for 12–15 minutes until edges are charred. Finish by scattering about 150 g crumbled goat’s cheese over the broccoli and serving the slices of beef with caramelized onions spooned over the top.

Expert Tips for Success

Use an instant-read thermometer: trust temperature (55–58°C / 130–136°F for medium-rare) over time to avoid overcooking.
Sear for flavor and color: a 2–3 minute per-side sear in a very hot pan creates the Maillard crust that defines roast flavor.
Slow and low for onions: caramelize over medium-low heat with a pinch of salt and 1 tsp sugar if desired for consistent browning; don’t rush with high heat.
Rest the roast uncovered on a warm tray for 20 minutes to let juices redistribute; tenting traps steam and softens the crust.
If you want firmer broccoli texture, blanch florets for 1–2 minutes in boiling salted water before roasting; for a casserole-style finish, see timing tips similar to deliciously easy broccoli cheese casserole with Ritz crackers for texture cues.

How to Serve Savory Rib of Beef Dinner with Caramelized Onions, Goat’s Cheese & Broccoli Bliss

Plate slices of beef on a warmed platter, spoon a generous amount of caramelized onions and pan jus over the top.
Arrange roasted broccoli with crumbled goat’s cheese on the side for color contrast and tang.
For a sweet-savory balance, serve with roasted carrots or glazed root vegetables alongside; a great companion is delicious roasted carrots with candied pecans and goat cheese bliss.
This dish suits holiday dinners and special Sunday suppers—offer warm bread and a light green salad to complete the meal.

Storage and Reheating Guide

Refrigeration: Store leftover sliced beef, onions and broccoli in separate airtight containers for up to 3–4 days.
Freezing: Freeze sliced beef in vacuum-seal or freezer bags for up to 3 months; remove as much air as possible to prevent freezer burn. Freeze onions and broccoli separately if needed.
Reheating: Reheat beef gently in a 120–150°C (250–300°F) oven covered with foil until 50–55°C internal (about 10–20 minutes depending on slice thickness). Reheat broccoli in a 200°C (400°F) oven for 6–8 minutes to revive crisp edges; add goat’s cheese after reheating. For a very tender result, reheat beef sous-vide at 54°C (129°F) for 30–45 minutes.

Recipe Variations

Gluten-free: This recipe is naturally gluten-free if you use gluten-free beef stock for deglazing and check labels on any prepared ingredients.
Dairy-free: Omit the goat’s cheese and finish broccoli with a drizzle of olive oil and a squeeze of lemon, or use a plant-based cheese crumble.
Herb-crusted rib: Mix 2 tbsp chopped rosemary and thyme with 1 tbsp Dijon mustard and coat the roast before searing for an aromatic herb crust.
Lighter weeknight version: Use bone-in ribeye or prime rib steaks (about 250–300 g each) seared and finished in a 180°C (350°F) oven for 6–10 minutes for quicker cooking, and serve with a simple steamed broccoli side and a warm dessert such as gingerbread cake with cinnamon cream cheese frosting bliss for a seasonal finish.

Nutritional Highlights

High-quality protein: Rib roast provides a concentrated source of complete protein important for muscle repair and satiety.
Vitamins and minerals: Broccoli adds fiber, vitamin C and folate; goat’s cheese contributes calcium and vitamin A.
Allergen info: Contains dairy (goat’s cheese, butter); adjust for dairy-free diets as noted above.
Portion guidance: Plan roughly 150–200 g cooked beef per adult serving plus a generous helping of vegetables.

Troubleshooting Common Issues

Roast is undercooked: Use an instant-read thermometer and return the roast to the oven until the desired internal temperature is reached; allow extra time for larger joints.
Onions burn or stick: Cook them over lower heat and stir frequently; add a tablespoon of water if they begin to stick to the pan.
Broccoli turns out soggy: Roast at high heat (200°C / 400°F) on a single layer and avoid overcrowding the pan; blanching briefly beforehand helps retain bright color and crispness.

Frequently Asked Questions

Q: How do I choose the right size rib joint for my guests?
A: Allow 220–300 g raw weight per person if you want leftovers and bone-in pieces. For boneless rib roast, plan 180–220 g per person. Larger joints cook more evenly but require slightly longer resting time.

Q: Can I prepare the caramelized onions ahead of time?
A: Yes. Caramelized onions can be made up to 3 days in advance and reheated gently. Store in an airtight container in the refrigerator; reheat over low heat and add a splash of stock or wine if they have thickened too much.

Q: What internal temperature should I aim for when roasting beef?
A: Pull the roast at 55–58°C (130–136°F) for medium-rare and 60–63°C (140–145°F) for medium; residual carryover heat during a 20-minute rest will raise the temperature by 2–3°C (about 5°F).

Q: How do I make a pan sauce from the roasting pan?
A: After removing the roast, place the roasting pan on the stove over medium heat, add 60–120 ml (1/4–1/2 cup) red wine or stock to deglaze, scrape up browned bits, reduce by half, and whisk in 1 tbsp cold butter off the heat for a glossy finish. Season to taste.